Simmered Kabocha Pumpkin And Fried Tofu With Sweet Soy Sauce Recipes

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SIMMERED KABOCHA PUMPKIN AND FRIED TOFU WITH SWEET SOY SAUCE



Simmered Kabocha Pumpkin and Fried Tofu with Sweet Soy Sauce image

This is a kind of traditional Japanese nimono. It's really good for lunchboxes too. You can get Japanese kabocha pumpkin at a Japanese market, Chinese market, or another Asian market. The dish is even better the next day as leftovers (served hot or cold).

Provided by kyoko

Categories     Side Dish     Vegetables     Squash

Time 1h

Yield 4

Number Of Ingredients 9

½ kabocha squash - seeded, peeled, and cut into 2-inch cubes
2 cups prepared dashi stock
1 (10 ounce) package fried tofu, cut into 16 pieces
¼ onion, thinly sliced
3 tablespoons sake
3 tablespoons mirin
3 tablespoons soy sauce
3 tablespoons white sugar
1 pinch salt

Steps:

  • Soak kabocha in a bowl of water for 15 minutes. Drain.
  • Combine kabocha squash, dashi stock, fried tofu, onion, sake, mirin, soy sauce, sugar, and salt in a saucepan. Cover with aluminum foil. Bring to a boil; reduce heat and simmer until kabocha squash is tender, about 15 minutes. Remove aluminum foil carefully.
  • Cool before serving, about 10 minutes.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 34.1 g, Cholesterol 1.2 mg, Fat 15.4 g, Fiber 5 g, Protein 17.1 g, SaturatedFat 2.3 g, Sodium 914 mg, Sugar 19 g

SIMMERED KABOCHA PUMPKIN AND FRIED TOFU WITH SWEET SOY SAUCE



Simmered Kabocha Pumpkin and Fried Tofu with Sweet Soy Sauce image

This is a kind of traditional Japanese nimono. It's really good for lunchboxes too. You can get Japanese kabocha pumpkin at a Japanese market, Chinese market, or another Asian market. The dish is even better the next day as leftovers (served hot or cold).

Provided by kyoko

Categories     Squash Side Dishes

Time 1h

Yield 4

Number Of Ingredients 9

½ kabocha squash - seeded, peeled, and cut into 2-inch cubes
2 cups prepared dashi stock
1 (10 ounce) package fried tofu, cut into 16 pieces
¼ onion, thinly sliced
3 tablespoons sake
3 tablespoons mirin
3 tablespoons soy sauce
3 tablespoons white sugar
1 pinch salt

Steps:

  • Soak kabocha in a bowl of water for 15 minutes. Drain.
  • Combine kabocha squash, dashi stock, fried tofu, onion, sake, mirin, soy sauce, sugar, and salt in a saucepan. Cover with aluminum foil. Bring to a boil; reduce heat and simmer until kabocha squash is tender, about 15 minutes. Remove aluminum foil carefully.
  • Cool before serving, about 10 minutes.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 34.1 g, Cholesterol 1.2 mg, Fat 15.4 g, Fiber 5 g, Protein 17.1 g, SaturatedFat 2.3 g, Sodium 914 mg, Sugar 19 g

JAPANESE STYLE SIMMERED SWEET KABOCHA



Japanese Style Simmered Sweet Kabocha image

This is a Japanese style sweet and savory pumpkin recipe. Kabocha has slightly sweet taste, and it is cooked in many different ways in Japanese cuisine. For example, tempura is a popular way to cook kabocha. Cut kabocha into thin slices to make tempura. Also, simmering is a common way. Kabocha tend to keep its shape even if it's simmered. This is a great side dish to accompany a Japanese meal.

Provided by Japanese Delight

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 lb Japanese pumpkin, kabocha
3/4 cup dashi stock
3 tablespoons sugar
2 tablespoons soy sauce

Steps:

  • Cut kabocha into small chunks about 1 and 1/2 inch cube.
  • Leave skin on (the texture of the cooked skin is great!).
  • Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
  • Place the pan in high heat and bring it to boil.
  • Turn down the heat to low.
  • Simmer kabocha until the liquid is almost gone.
  • Serve warm or cold. (I prefer it cold).

Nutrition Facts : Calories 42, Sodium 502.8, Carbohydrate 9.9, Fiber 0.1, Sugar 9.6, Protein 0.9

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